Portfolio

As a dedicated Pastry Chef, I invite you to a culinary odyssey through my portfolio rich in flavors and experiences. Trained at Le Cordon Bleu, Melbourne, my expertise in French patisserie, bread baking, and innovative creations has been honed at prestigious establishments like Pure South Dining and Momentum Cafe. Join me in savoring a condensed narrative of creativity, passion, and culinary artistry.

Anvers White Chocolate mouse, fermented Greengage plums insert with a hint of cinnamon and strains, almond sponge, white chocolate soil served with plum and thyme sorbet

Anvers Dark Chocolate Brownie, Choco Hazelnut Crémeux, Vanilla cream, Hazelnut crumb served with Tonka bean caramel and Banana & Cardamon ice-cream

Compressed Granny Smith Apple, Salted Granola, Crème Pâtissier, Sweet pastry, Pickled Apple served with Brandy Maple sauce infused with cinnamon & strains and Salted Beurre Noisette Ice-cream

Carrot Cake, Pistachio crumb, Cream cheese parfait, orange gel, chocolate tuile served with chocolate sorbet

Coconut mousse, Dulce de leche parfait, chocolate soil, raspberries, plum caviars served with passionfruit sauce and toasted coconut sorbet

This is the cake design that placed me 3rd in Australian Wedding Cake competition